Deep in the remote Sierra Mixe (“mee-hay”) mountains of Oaxaca, the indigenous Mixe people grow one of the rarest chiles in the world, the Pasilla Mixe chile.
The chiles are matured in the field until they ripen to a deep crimson color. Next, they are smoke-dried in earth ovens.
ALMA TEPEC, the first Oaxacan chile liqueur, showcases the rich, red fruit flavor and smoky, lingering heat of the rare chiles.
Recommended use: add 0.5 oz. to your favorite cocktails and beverages.